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Shrimp Scampi Pizza




Source of Recipe


Submitted by Janice to Hearts Home Fri Mar 24, 2000






Recipe Introduction


This pizza is very rich. It can easily be cut into smaller slices to serve as appetizers or made using a square, store-purchased pizza crust.

Adapted from "The California Pizza Kitchen Cookbook" by Larry Flax & Rick Rosenfield (Macmillian, $20)

Tested by Susan Selasky for the Free Press Test Kitchen





List of Ingredients



• Garlic-shallot butter:
  
• 4 tablespoons unsalted butter, divided
  
• 1/4 cup minced shallots
  
• 2 tablespoons minced garlic
  
• 1 teaspoon chopped fresh thyme leaves or 1/2 teaspoon dried
  
• 1/4 teaspoon salt
  
• Pinch ground white pepper
  
• 1/2 cup chardonnay or favorite white wine
  
• 1 teaspoon chicken soup base or 1/4- 1/2 teaspoon bouillon granules (no MSG)
  
• Pizza:
  
• 2 unbaked pizza shells (about 8 inches each or three smaller ones) or substitute your favorite pizza dough
  
• Cornmeal, semolina or flour
  
• 1 1/2 cups shredded part-skim, low-moisture mozzarella cheese
  
• 1/2 cup shredded Parmesan cheese
  
• 1/4 white or red onion, sliced into thin half rings
  
• 12 medium shrimp, peeled, deveined and cut in half lengthwise
  
• 4 teaspoons chopped fresh oregano leaves or 2 teaspoons dried
  
• 2 tablespoons chopped flat-leaf parsley
  






Instructions



1. To make the garlic-shallot butter: In a small saucepan, melt 1 tablespoon of the butter over medium-high heat. Add the shallots, garlic and thyme. Cook, stirring, until mixture is light brown. Add the salt, white pepper, wine and chicken soup base. Cook until the mixture is reduced to about 1/2 cup, stirring occasionally and adjusting the heat as necessary to prevent scorching. Remove the pan from the heat and quickly whisk in the remaining 3 tablespoons of butter.
   
2. To make the pizza: Place a pizza stone in the center of the oven and preheat at 450 degrees for at least 1/2 hour or more. Or you may bake the pizza on a baking sheet, but do not preheat the baking sheet.
   
3. Sprinkle a pizza peel, clean work surface or baking sheet with cornmeal, semolina or flour to keep the crust or dough from sticking. Then add the toppings, diving them evenly between the two crusts. First, spread the garlic-shallot butter sauce to within 1/2 inch of the edges. Then distribute the mozzarella, Parmesan, onions and shrimp halves, skin side up.
   
4. Transfer the pizza to the oven: Bake until the crust is crisp and golden and the cheese at the center is bubbly, about 10-12 minutes. The shrimp should be opaque and cooked through. Remove from the oven and garnish each pizza with a sprinkling of oregano and parsley. Slice and serve. Makes two 8-inch pizzas, 4 slices each; analysis per 1 slice.
   






Final Comments


269 calories (42% from fat), 12 grams fat (6 grams sat. fat), 21 grams carbohydrate, 19 grams protein, 492 mg sodium, 94 mg cholesterol, 167 mg calcium, trace of grams fiber.